The week leading up to Valentine’s Day is a special one in our family. There are 3 birthdays in that week, each 20 years (and a few days) apart. My sister Diane’s husband, Nick starts it off (he just turned 55) and my grandfather’s birthday is a few days later. He would have been 95 this year. The week culminates on my dad’s Valentine’s Day birthday. 75 years young this year! So it’s a big week of celebrating all around.

Being a chocolate loving family with lots of birthday celebrations around Valentine’s Day, there is no question about chocolate being involved when it comes to dessert. And giving it an Italian twist to honor that side my of heritage is fitting. Tiramisu, meaning “pick me up”, came about in the 1960s in the Veneto region of Italy. The “pick me up” aspect of the dessert comes from the coffee used to flavor the sponge-like cake layers. These candies incorporate all the wonderful flavors of a classic tiramisu into a bite sized truffle. Excellent & addicting!

Luscious!

Tiramisu Truffles (adapted from rachaelraymag.com) Makes about 36 truffles

Ingredients:

• 7 ounces hard ladyfinger cookies, like Stella D’Oro Marguerites
• 1 cup + 1 tablespoon powdered sugar, divided
• 1 tablespoon instant coffee or espresso powder
• 1/2 teaspoon ground cinnamon
• 2/3 cup mascarpone
• 1 tablespoon coffee-flavored liqueur
• 2 tablespoons unsweetened cocoa powder

Directions:

In a food processor, pulse the cookies to fine crumbs.

Process the cookies to fine crumbs.

Add in 1 cup of the powdered sugar, the coffee powder and the cinnamon until it is well mixed.

Combine all the dry ingredients.

Add the mascarpone and liqueur and process until the dough comes together.

Add in the mascarpone & Kahlua.

Refrigerate the dough for at least 30 minutes, until it is hard enough to roll into balls.

Refrigerate the dough so it is easier to work with.

In a small bowl, combine the cocoa powder and the remaining 1 tablespoon of powdered sugar. Roll rounded teaspoonfuls of the dough into balls then roll each ball in the cocoa & sugar mixture, coating them thoroughly.

Roll the dough into balls & then in the cocoa/sugar mix.

Keep the truffles refrigerated in an airtight container.

 Celebrate the holiday with something good & chocolately!  ~Linda

Tiramisu Truffles (adapted from rachaelraymag.com)  Makes about 36 truffles

Ingredients:

• 7 ounces hard ladyfinger cookies, like Stella D’Oro Marguerites
• 1 cup + 1 tablespoon powdered sugar, divided
• 1 tablespoon instant coffee or espresso powder
• 1/2 teaspoon ground cinnamon
• 2/3 cup mascarpone
• 1 tablespoon coffee-flavored liqueur
• 2 tablespoons unsweetened cocoa powder

Directions:

In a food processor, pulse the cookies to a fine crumb. Add in the 1 cup of powdered sugar, the coffee powder and the cinnamon and until it is well mixed. Add the mascarpone and liqueur and process until the dough comes together. Refrigerate the dough for at least 30 minutes, until it is hard enough to roll into balls. In a small bowl, combine the cocoa powder and the remaining 1 tablespoon of powdered sugar. Roll rounded teaspoonfuls of the dough into balls then roll each ball in the cocoa & sugar mixture, coating them thoroughly. Keep the truffles refrigerated in an airtight container.